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a lot of attention. we're doing the new york city food marathon. the 22.6 dishes in 24 hours. it's absurd, of course it is, but it gets people interested in food who otherwise would not have any interest in food. >> cenk: how dofood. >> gavin: how do you make better scrambled eggs. >> add more yolks. that will give you a dense creamy scrambled egg that tastes like you almost put cream to it, and lower temperature than--cook at a lower temperature. then the next--you have an extra egg white. then you experiment adding an extra egg white. that gives you a fluffy texture like in an omelet just by changing the ratio. >> gavin: what was the most enlivening in your perspective. wow, if i had only known 20 years ago this--was there a particular recipe or approach to cooking or style that distills some of the premise and some of the core? >> i'll give two things. the first is just how contrarian some of the best solutions are. you hear cooking the best steak. you bring it to room temperature, sear it and then cook it. if you do the exact opposite, take the steak and put it in the freezer
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